You are going to fall in love with these crazy-good Zucchini Enchiladas as much as I have! They are the perfect way to enjoy all the yumminess of enchiladas sans the carbs. An ideal solution for a low carb and keto diet, or for anyone wanting to sneak more veggies into their diet.
Zucchini Enchiladas Backstory
To say that I love Mexican food is an understatement.
There was a time in my life when if you had asked me what my favorite food was, my reply would have been “sour cream”!
And cheese! Oh, how I love cheese.
Given how often the two make a joint appearance in Southwestern cuisine, my love comes at no surprise.
I don’t think it matters what part of the country you live in; enchiladas are a favorite dish. It doesn’t get much more delicious than a cheesy, creamy enchilada.
Unfortunately, they also tend to be loaded with carbs.
Since my break up with carbohydrates, I’ve been working to find ways to enjoy all my favorites without them.
And these Zucchini Enchiladas allow me to do just that.
I am surprised at just how well zucchini makes a stand-in for tortillas. I knew the recipe was going to hit the mark when it came to flavor but was afraid I’d find myself craving the texture of a tortilla.
Surprisingly, I did not.
It was lighter and more delicate than enchiladas made the traditional way, and the flavors stood out. This is one that is going in my rotation on a regular basis.
Although you can certainly use bought enchilada sauce, I encourage you to make your own. Enchilada sauce can be a hidden source of gluten and carbohydrates, not to mention other ingredients you are better off without. My Keto Enchilada Sauce is super-easy to make and free of the nasties.
How to Make Zucchini Enchiladas
Time needed: 41 minutes.
Zucchini Enchiladas – Step By Step Instructions
- Preheat
Preheat the oven to 350 degrees and spray a 13 x 9 baking dish with cooking spray.
- Prep the Zucchini
Use a vegetable slicer to slice long thin strips of zucchini. Sprinkle with salt and let sit on paper towels while you prep the filling.
- Cook the Vegetables
Cook the onion and jalapeño in a large skillet that has been well sprayed with oils. Add garlic and cook one more minute.
- Make the Filling
Transfer the cooked vegetables to a bowl. Stir in chicken, sour cream, and 1/2 cup of cheese.
- Fill the Enchiladas
Place three to four strips of zucchini lengthwise so that they overlap. Add the chicken mixture on top and roll up from one side. Carefully transfer to the baking dish.
- Add Sauce
Pour the Enchilada Sauce on top of the zucchini.
- Add Cheese
Sprinkle with cheese.
Frequently Asked Questions
The term is one that is used in different ways, but it generally refers to a tortilla that has been dipped into an enchilada sauce and then stuffed and rolled. They can be filled with cheese, meats, and/or vegetables. Most of the time, the tortillas are fried before they are dipped in the sauce to soften them up.
Yes, this recipe does surprisingly well made ahead of time. You can either prep the casserole and cook it when you are ready to serve, or you can reheat already cooked portions. It holds up well for two to three days in a covered dish in the refrigerator.
If You Like This Recipe You May Also Like:
Zucchini Enchiladas
Zucchini Enchiladas
Ingredients
- 3 zucchini
- 1/2 cup chopped red onion
- 1 jalapeño seeded and diced
- 1 teaspoon garlic minced
- 16 ounces chicken breast or thighs, cooked and shredded (Use my Instant Pot Chicken)
- 1/3 cup sour cream
- 6 ounces cheddar cheese divided
- 1 cup enchilada sauce low carb
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
- Prepare the zucchini.
- If you have a kitchen aid stand mixer and the super veggie tool, use that to make your “tortillas”.
- Otherwise, use a vegetable slicer to slice long thin strips of zucchini. Sprinkle zucchini with salt and allow to drain on paper towels for 15 minutes.
- Meanwhile, spray a large skillet with oil and add onion and jalapeno. Cook for 5 to 6 minutes, add garlic and cook one more minute.
- Transfer vegetables to a bowl and stir in chicken.
- Add sour cream and 1/2 cup of the cheese and stir to combine.
- To fill the enchiladas, place four strips of zucchini lengthwise so that they overlap. Add chicken mixture on top, Roll up from one side and carefully transfer to the baking dish.
- Top with enchilada sauce, and sprinkle with remaining cheese.
- Bake for 20 minutes, until the cheese is melted and the dish is heated through.
Nutrition
Other Low Carb Recipes to Try:
- Low Carb Chicken Enchiladas from Wholesome Yum
- Chicken Enchiladas from Low Carb Maven
This looks great, can’t wait to try it.
Thank you for sharing your recipes. You are making it easy to go wheat free.
That looks so good! I love this healthier take on an old favorite. i can’t wait to try this.
I know someone who is on a keto diet. Gotta share! The dish looks so yummy. I might try myself too.
Any dish with low carbs appeals to me. This Zucchini Enchiladas seems to be the perfect dish to try & enjoy a great meal.
I’d probably say cheese, sour cream, and guacamole (or avocado in general). I’ve never heard of this kind of enchilada and I have a friend who is on a Keto diet. I may have to pass this along!
My husband started Keto about 3 weeks ago, so I’m definitely saving this recipe. He seems to be growing bored with his menu, but I’m sure this will perk him right back up! Thanks!
Your zucchini enchilada looks very delicious and nutritious. This would be a great addition to my diet. :0)
This is a perfect recipe that came along at the right time for me! I’m not on a keto diet but I like to try and eat low carbs as often as I can – especially with summer coming! This dish looks so good!
I was just saying that I needed to figure out what to do with the zucchini in our fridge, before it goes bad. I’m making this tonight!
What a great way to use the zucchini. I’m down for trying a zucchini enchilada any day!
What a twist on a classic recipe. This looks delicious and easy to make. A healthy alternative to traditional enchiladas.
This will be perfect for our weekend dinners. The kids are home on weekends so it would be nice to have all of us together enjoying a delicious meal. Thanks for the recipe. Saving it and making it for next weekend’s dinner.
These look so great; I will make these for my picky eaters! They will never know they are eating veggies!
Sneaky veggies is what I call winning around here! Let me know how it goes.
What a great recipe! I love that it’s healthy, appetizing and won’t mess with my diet!
Thank you! I really love this one.
Wow you explained everything so well. It looks so yummy nad mouth watering.
Thanks so much!
An enchilada is an enchilada regardless of how you make it or what goes in it. I like this zucchini version. It is a whole lot healthier and as delicious as the traditional recipe!
Yes, for sure! All of the yum factor without the extra carbs and calories.
Wow I would’ve never thought to use zucchini
It is such a great swap! I am surprised at how well it works.
Zucchini Enchiladas look so easy to do and so healthy. I widh I can make this on weekends. I’ll buy the ingredients tomorrow for sure!
Let me know how it goes!
WOW! I love that you used zucchini instead! It looks absolutely delicious! I have a friend who’s Mexican and needs gluten free recipes so I’ll def pass this one along to her.
Thanks so much! And, yes, please do pass it along!
I just harvested some zucchinis from my garden and I’m thinking of trying this recipe because this looks so good. I think I’m going to try this tomorrow for our lunch Thanks for sharing this recipe!
Perfect! I just harvested some zucchinis yesterday. Thanks a lot for sharing!